Blog

4 Michelin-Starred Chefs Roast Chicken

Share

Roast chicken is one of the most beloved comfort foods around and can evoke incredible food memories. These memories often influence how we like it be cooked and served, but it's such a versatile dish that it can be kept super simple for a quick midweek supper, or elevated to fine dining level if you have the time and skill required.

Here, four Michelin-starred chefs show you how to roast chicken, from simply seasoned to decadently stuffed, to preparing it in four stages (you can probably guess which chef that is!).

First up is Thomas Keller, who you'll notice doesn't roast his chicken in any additional fat, nor does he baste it during cooking.

Next, Heston Blumenthal employs a four step-process involving brining the bird, and blanching and drying the skin out akin to the technique used to create crispy duck.

Finally Daniel Humm can be seen preparing a decadent black truffle and foie gras stuffed rost chicken – he actually places the stuffing just underneath the skin – in the kitchen at Eleven Madison Park.